KR20150062659A - Manufacturing Method Of Angelica Gigas Nakai Flower Meoruh Wine - Google Patents

Abstract

The present invention relates to a method for producing an Angelica gigas NAKAI flower wild vine wine. In particular, the method comprises: i) a step of mixing and adding a wild vine extract and Angelica gigas NAKAI flowers at a weight ratio of 1-2:1 in a fermenting tank; ii) a step of adding sugar syrup in the fermenting tank at a weight ratio of 1:1-2; iii) a firstly ventilating and fermenting step of ventilating and fermenting the same at 18-24°C for 2-3 days; iv) an alcohol fermenting step of sealing the fermenting tank and anaerobically fermenting the same at 20-26°C for 10-20 days; and v) a secondly ventilating and fermenting step of filtering an extract from a fermented liquid and adding and fermenting the filtered extract in the fermenting tank at 18-24°C for 2-4 months. The Angelica gigas NAKAI flower wild vine wine of the present invention is effective for diet by having excellent fat decomposing and metabolism promoting activities. The Angelica gigas NAKAI flower wild vine wine also has excellent effects in ensuring antioxidative activities, preventing aging, nourishing the blood, reinforcing the womb, improving intestinal functions, and relieving stress.

Description

{Manufacturing Method of Angelica Gigas Nakai Flower Meoruh Wine}

The present invention relates to a method for producing Angelica gigas mangerei wine, and more particularly, to a method for producing Angelica gigas mellus wine by mixing i) mugwort juice and Angelica gigas flower at a weight ratio of 1: 2: 1, Ii) a step of adding sugar syrup to the fermentation tank at a weight ratio of 1: 1 to 2; iii) a first aeration fermentation step of fermenting the fermentation at 18 to 24 ° C for 2 to 3 days, iv) A fermentation step of fermenting the fermentation broth for 10 to 20 days, and v) a step of fermenting the fermentation broth after fermenting the fermented broth with the fermented broth and then fermenting the fermented broth for 2 to 4 months at 18 to 24 ° C The present invention relates to a method for producing an Angelica gigantea flower. The Angelica japonica mugwort wine of the present invention is excellent in fat decomposition and promotes metabolism, and is effective for dieting, and exhibits excellent efficacy for antioxidation, anti-aging, bloodshed, strengthening of the uterus, strengthening of bowel function and stress alleviation.

Modern people are suffering from problems such as abdominal obesity, hypertension, diabetes and malnutrition due to frequent drinking, vigor, fast food, etc. due to wrong living habits and eating habits and increase in women's diseases such as infertility, menstrual pain, insomnia, depression Of mental illnesses are also increasing rapidly.

On the other hand, Angelica flower promotes the blood flow of the coronary arteries, stimulates the production of erythrocytes, has a function of constipation treatment, uterine contraction function, and black hair. In addition, it makes the bitter taste of Chinese herbal medicine tangible and neutralizes the toxicity, and has the effect of stabilizing the mind and body and stopping the pain. It is a very beneficial plant material that heals women's diseases (menstrual / cold, infertility, postpartum) and dizziness, moisturizes the skin, increases the resistance to disease.

And, it is said that it is more than ten times of grape, and cancer effect is 100 times more than grape. It also treats thirsty symptoms when there is heat, and is rich in vitamin C, which is good for scurvy and fatigue recovery. It is rich in anthocyanins that are antioxidant, cold and cold women's disease, hypotensive patients, growing children It is good for the brain development. It is effective for the treatment of insomnia when it eats before sleeping. It is effective for relieving constipation, relieving hangover, and skin beauty.

Fermented foods, on the other hand, produce a unique flavor and aroma in the fermentation process. Even with the same ingredients, various flavors and aromas are produced depending on the type of fermenter, fermentation method, and fermentation period. . In addition, the fermented food can promote the intestinal motility by converting the material into a state that is easy to digest and absorb and at the same time, by supplying the materials of enzymes necessary for the human body.

In the present invention, it is possible to use the Angelica japonica flowers and Mulberry for a variety of modern diseases such as abdominal obesity, diabetes, infertility, menstrual pain such as women's diseases such as abdominal obesity, menstrual cramps, insomnia and depression due to wrong living habits and eating habits of modern people As well as a wine that is effective on the diet.

The object of the present invention is not only to have a great effect on various modern diseases such as abdominal obesity caused by erroneous lifestyle and eating habits of modern people, treatment of mental diseases such as gynecological diseases such as hypertension, diabetes, infertility, menstrual pain, insomnia and depression, The present invention provides a method for producing Angelica giganteus wine.

In order to accomplish the above object, the present invention provides a method for preparing a fermentation product, comprising the steps of: i) mixing a mulberry juice and Angelica gigas flowers with a weight ratio of 1: 2: 1; Ii) adding sugar syrup to the fermenter at a weight ratio of 1: 1 to 2; Iii) a primary aeration fermentation step of aeration fermentation at 18-24 ° C for 2-3 days; Iv) an alcohol fermentation step in which the fermenter is sealed and anaerobically fermented at 20 to 26 ° C for 10 to 20 days; And v) a second aeration fermentation step of fermenting the juice from the fermentation broth for 2 to 4 months at a temperature of 18 to 24 ° C by adding the filtered juice to the fermentation tank. to provide. At this time, in the step of adding sugar syrup, a fermentation enzyme may be further added.

The sugar syrup may be prepared by a) mixing a herbal ingredient, sugar and oligosaccharide in a weight ratio of 1: 2: 2 to prepare a sugar-added one-component material; b) mixing and dissolving deep sea water, sugar and oligosaccharide in a weight ratio of 1: 2: 2 to prepare deep seawater syrup; c) adding the sugar-added one-component material and the deep-water syrup at a weight ratio of 1: 1 to 2, adding the mixture to the fermenter, and aging the mixture at 18 to 24 ° C for 3 to 4 months; And d) separating and removing the herbal material from the fermentation broth to obtain an extract syrup from which the herbal ingredients are extracted.

At this time, it is preferable that the herbal material is any one of fresh mushroom, eucalyptus leaf, Hovenia leaf, gallbladder mulberry, mulberry leaf, mistletoe, horsetail, spruce, and plantain or a mixture thereof.

Meanwhile, the fermentation tank is made of loess, and the capacity of the yellow soil fermentation tank is preferably 50 to 100 liters.

According to the manufacturing method of the present invention, the Angelica mugwort wine has a great effect on a variety of modern diseases such as abdominal obesity, diabetes, infertility, menstrual pain, gynecological diseases such as abdominal obesity, insomnia and depression caused by the wrong living habits and eating habits of modern people Not only is there an effect on the diet.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of a method for manufacturing Angelica gigas Muriris wine according to the present invention will be described in detail with reference to the accompanying drawings.

The method of the present invention comprises the steps of: i) mixing a mulberry juice and an Angelica gigas flower at a weight ratio of 1: 2: 1 and adding the mixture to a fermentation tank; Ii) adding sugar syrup to the fermenter at a weight ratio of 1: 1 to 2; Iii) a primary aeration fermentation step of aeration fermentation at 18-24 ° C for 2-3 days; Iv) an alcohol fermentation step in which the fermenter is sealed and anaerobically fermented at 20 to 26 ° C for 10 to 20 days; And v) filtering the juice from the fermentation broth, adding the filtered juice to the fermentation tank and fermenting the mixture at 18 to 24 ° C for 2 to 4 months. At this time, in the step of adding sugar syrup, a fermentation enzyme may be further added. Hereinafter, the above process will be described in detail.

Generally, after about two years of growth, Angelica gigas are taken as roots of brown and used as medicinal herbs. However, after more than that, the angelica flower blooms, and flowers usually bloom in about 3 years. In some cases, flowers and blooms in two years depending on the conditions such as climate and weather, and survival conditions such as soil.

When the Angelica flowers bloom, the roots become empty, the nutrients of the roots rise to the top, and the angelic roots are destroyed. In the present invention, Angelica japonica flowers having an apparent reddish purple color and a lot of red coloring matters can be used, and preferably buds and stems can be collected and used.

The Angelica japonica flower material is finely cut into 2-3 cm pieces and mixed with the mulberry juice solution at a weight ratio of 1 to 2: 1 and is put into the fermenter. In addition to the original efficacy, the mugwort juice has a synergistic effect with other ingredients such as Angelica gigas and medicinal herbs to increase the effect of the wine while enhancing the flavor of the wine. Because of the rich sugar content, a small amount of sugar syrup is used .

Sugar syrup is added in a weight ratio of 1: 1 to 2 for fermentation in a mixture of Angelica flower and Mamoru juice. The sugar syrup is prepared by mixing a) Oriental herb, sugar and oligosaccharide at a weight ratio of 1: 2: 2 Preparing a sugar-added one-component material by mixing; b) mixing and dissolving deep sea water, sugar and oligosaccharide in a weight ratio of 1: 2: 2 to prepare deep seawater syrup; c) adding the sugar-added one-component material and the deep-water syrup at a weight ratio of 1: 1 to 2, adding the mixture to the fermenter, and aging the mixture at 18 to 24 ° C for 3 to 4 months; And d) separating and removing the herbal material from the fermentation broth to obtain an extract syrup from which the herbal ingredients are extracted.

The sugar syrup produced by the above method not only contains a useful extract component of herbal materials and rich minerals of deep seawater but also contains various enzyme components through fermentation. Therefore, not only can the effective performance of the extracted component and the mineral component be obtained, but also by using the natural fermentation syrup as the sugar syrup, the wine is aged in a short period of time while using a small amount of sugar as compared with a general fermented beverage You can. Further, by using sugar and oligosaccharide together, it is possible to further facilitate the liquefaction of various materials including herbal materials.

In addition, the bitter taste unique to the medicinal herbs can be fully mixed therewith, and the Angelica gigas mellus wine of the present invention fermented using the natural fermentation syrup can be enjoyed by ordinary people in daily life without burden.

In this case, various materials can be used for the herbal materials. However, in order to remove the hangover due to alcohol consumption and to maximize the synergistic effect by mixing action with Angelica gigas and Murals, , A mulberry leaf, a mistletoe, a pine needle, a pine needle, and a plantain, or a mixture thereof.

The thus prepared mixed solution is subjected to a first aeration fermentation step of aerating fermentation at 18 to 24 ° C for 2 to 3 days, an alcohol fermentation step of sealing the fermentation tank and anaerobically fermenting at 20 to 26 ° C for 10 to 20 days; And after the juice is filtered from the fermentation broth, the filtered juice is put into a fermentation tank and fermented at 18 to 24 ° C for 2 to 4 months to finally be fermented into wine by a second aeration fermentation step.

It is preferable that the fermentation tank used in the fermentation process is made of loess so that the fermentation tank can emit far-infrared rays to enhance the storage stability and sterilize other germs and enable the fermentation of the enzyme to be performed more well. The capacity of the loess fermenter is usually 200 liters or more It is preferable that a small capacity of 50 to 100 L is used in order to obtain a sufficient far-infrared radiation effect for the fermentation broth.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Should be included in the technical scope of the present invention.

Claims (5)

i) Mixing the corn syrup juice and Angelica gigas flower at a weight ratio of 1: 2: 1 and injecting into the fermenter;
Ii) adding sugar syrup to the fermenter at a weight ratio of 1: 1 to 2;
Iii) a primary aeration fermentation step of aeration fermentation at 18-24 ° C for 2-3 days;
Iv) an alcohol fermentation step in which the fermenter is sealed and anaerobically fermented at 20 to 26 ° C for 10 to 20 days; And
V) a second aeration fermentation step in which the juice is filtered from the fermentation broth, the filtered juice is added to a fermentation tank and fermented at 18 to 24 ° C for 2 to 4 months;
Wherein the method comprises the steps of: The method according to claim 1,
Wherein the fermenting enzyme is further added in the step of adding the sugar syrup. The method according to claim 1,
The sugar syrup,
a) preparing a herbal supplemented material by mixing herbal materials, sugar and oligosaccharide at a weight ratio of 1: 2: 2;
b) mixing and dissolving deep sea water, sugar and oligosaccharide in a weight ratio of 1: 2: 2 to prepare deep seawater syrup;
c) adding the sugar-added one-component material and the deep-water syrup at a weight ratio of 1: 1 to 2, adding the mixture to the fermenter, and aging the mixture at 18 to 24 ° C for 3 to 4 months; And
d) separating and removing the herbal material from the fermentation broth to obtain an extract syrup from which the herbal ingredients are extracted;
Wherein the enzyme syrup is a natural enzyme syrup prepared through the method of claim 1. The method of claim 3,
Wherein the one-way material is any one of fresh mushroom, eucalyptus leaf, hornblown leaf, chalky mulberry, mulberry leaf, mistletoe, mulberry, papaya, and plantain or a mixture thereof. The method according to claim 1 or 3,
Wherein the fermentation tank is made of loess and the capacity of the yellow soil fermentation tank is 50 to 100 liters.